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Microwave Mango Sticky Rice

A delicious dessert with its roots in Southeast Asia, Mango Sticky Rice is both gluten-free and dairy free. Made quick and easy in the microwave.
Prep Time45 minutes
Cook Time7 minutes
Course: Dessert
Cuisine: Asian, Asian-American
Keyword: coconut, Gluten-free, Dairy-free, Mango Sticky Rice, Thai Dessert

Ingredients

  • ½ cup unsweetened shredded coconut Toast and reserve for garnish.
  • 1½ cups Thai sticky rice Three Ladies Thai Glutinous Rice or Sweet (Glutinious) Rice from Koda Farms
  • 1 can 13.5-ounce full-fat coconut milk
  • ¼ cup sugar + 1-2 tablespoons Sweeten to taste, if you have a sweet tooth, add additional 1 tablesppon of sugar.
  • 1 teaspoon kosher salt or 1/2 teaspoon reg salt
  • 2 large ripe mangoes peeled, pitted, and thinly sliced
  • Toasted sesame seeds for garnish (optional)
  • Mint leaves for garnish (optional)

Instructions

  • In a dry skillet, toast the coconut over medium-low heat, stirring, until lightly browned and fragrant, 4 to 5 minutes. Transfer to a small dish and set aside.
  • Wash rice to remove excess starch, rinse twice. Drain well and place sticky rice in a microwave-safe bowl and cover with 1¾ cups warm water. Let sit for 20 minutes.
  • Cover bowl with an upside-down plate or plastic wrap. Microwave on high for 3 minutes. Carefully stir the rice from top to bottom, then cover and cook the rice for another 3 minutes. Repeat the process, stirring and microwaving 3 minutes at a time*, until all the water has been absorbed and the rice has turned translucent (this means it’s cooked). Set aside to cool slightly.
  • In a medium saucepan, heat coconut milk just until it starts to bubble. Reduce the heat to a simmer, add the sugar and salt, and stir until they dissolve. Remove from the heat, pour 1-1/4 cups of hot sweetened coconut milk over the warm sticky rice, and stir to combine. Let sit for 5-10 minutes so the rice can absorb the coconut milk. Pour rest of coconut milk into a serving container.
  • Place a scoop of rice in a shallow bowl or plate. Top with slices of mango. Serve with reserved coconut sauce on the side. Garnish with toasted coconut, sesame seeds and mint leaf.
  • This is a substantial dessert, serve small portions or sharable portions. I often garnish with sliced strawberries too.

Notes

This makes quite a bit of rice, the recipe can be halved.